Hearty Black Bean Soup (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil
02 -
1 large onion, diced
03 -
1 large red bell pepper, diced
04 -
1 small jalapeño, diced
05 -
2 large garlic cloves, finely chopped
06 -
1 teaspoon ground cumin
07 -
1 tablespoon smoked paprika
08 -
1 lb sweet potato, peeled and cubed
09 -
2 cans black beans, drained and rinsed
10 -
4 cups vegetable stock
11 -
1 can coconut milk
12 -
3 cups fresh spinach
13 -
Salt and black pepper to taste
# Instructions:
01 -
Warm the olive oil in a large pot over medium heat. Toss in your diced onion, red bell pepper, and jalapeño, then let them cook for about 4 to 5 minutes until the pepper softens and the onion turns see-through.
02 -
Mix in your chopped garlic and let it cook for another minute until it smells amazing.
03 -
Sprinkle in the cumin and smoked paprika, stirring everything together so the spices coat the vegetables nicely.
04 -
Drop in the sweet potato cubes and black beans. Pour in the vegetable stock and coconut milk, giving it all a good stir. Turn up the heat and bring everything to a boil.
05 -
Lower the heat and let your soup bubble gently for 15 to 20 minutes, just until the sweet potatoes are fork-tender.
06 -
Add the fresh spinach to the pot and stir it through. Pop a lid on top and let it simmer for a minute or two until the spinach wilts down.
07 -
Taste your soup and add salt and pepper as needed. Ladle it into bowls while it's piping hot and enjoy with crusty bread, tortilla chips, or a slice of cornbread on the side.
# Notes:
01 -
This hearty soup combines nutritious vegetables with protein-rich black beans for a satisfying meal.
02 -
The coconut milk adds a creamy texture without any dairy.
03 -
Perfect for meal prep - this soup stores well in the fridge for up to 4 days.